Ingredients
- fresh or frozen scallops8 oz
- fresh or frozen shrimp8 ozpeeled and deveined with tails intact
- fresh mussels in shells8 ozbeards removed
- 1 tablespoon
- garlic4 cloveschopped
- onion1 cupchopped
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- fish or vegetable broth1 cup
- tomatoes1 cupchopped
- ⅛ teaspoon
- cilantro¼ cupchopped
Method
1
Pat the scallops, shrimp, and mussels dry with paper towels and set aside separately. Ensure the mussel shells are clean and any open mussels are discarded.
2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2 minutes
3
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5 minutes
4
Stir in the chopped garlic and cook for 1 minute until fragrant. Add the ground cumin, ground cinnamon, and ground red pepper, stirring constantly for 30 seconds to bloom the spices.
2 minutes
5
Pour in the fish or vegetable broth and add the chopped tomatoes, stirring well to combine. Sprinkle in the ground saffron and bring the mixture to a gentle simmer.
3 minutes
6
Simmer the broth for 5 minutes to allow the flavors to meld and develop.
5 minutes
7
Add the scallops and shrimp to the pot, stirring gently to submerge them in the broth. Simmer for 3 minutes.
3 minutes
8
Arrange the fresh mussels on top of the seafood, pushing them slightly into the liquid. Increase the heat slightly and cook until the mussel shells open, about 4 minutes. Discard any mussels that do not open.
4 minutes
9
Remove the pot from heat and taste the stew for seasoning, adjusting if necessary. Sprinkle the fresh cilantro over the top and stir gently to incorporate.
10
Ladle the stew into serving bowls, ensuring each portion contains an equal mix of scallops, shrimp, mussels, and broth. Serve immediately while hot.